Level
easy
Cooking
30 min
Ingredients
Servings
4
Baby Abalone | 1 can |
Cod Fillet marinate with 1 teaspoon of light soy and sesame oil | 250 g |
Skinless Chicken Thigh marinate with 1 teaspoon of light soy and sesame oil | 250 g |
Shrimp Paste rolled into balls | 80 g |
Chicken Broth low sodium | 500 ml |
Abalone Brine | 50 g |
Quail Eggs | 6 |
Chinese Cabbage Leaves | 6 pieces |
Shitake Mushroom | 4 pieces |
Broccoli | 4 pieces |
Carrot Florets | 4 pieces |
Shimeji Mushroom | 1⁄2 packet |
Ginger | 5 slices |
Garlic chopped | 1 clove |
Spring Onions | 1 stalk |
Corn Starch Mixture | 2 tbsp |
Premium Oyster Sauce | 1 tbsp |
Shaoxing Cooking Wine | 1 tbsp |
Light Soya Sauce | 1 tsp |
Dark Soya Sauce | 1 tsp |
Sesame Oil | 1 tsp |
Cooking Oil | 1⁄2 tbsp |
Sugar | 1⁄2 tsp |
How to cook
Start cooking
- Add oil to a pot, fry the cod fish and chicken until brown, then set aside.
- Add in the mushrooms, garlic, ginger and spring onion till fragrant.
- Remove the mushrooms, then add in the stock and seasonings.
- Poach the shrimp balls and abalone in the stock, then set aside.
- Add the chicken to cook for 5-10 minutes till cooked, then set aside.
- Strain the stock and add in some abalone brine to deepen the stock's flavour.
- Thicken with corn starch mixture.
- Heat up a serving pot, then add in the Chinese cabbage to cook till soften.
- Arrange all the ingredients in the pot and pour in the sauce gradually.
- Cover and bring it to boil to serve.
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